Quick breads are breads that are leavened without yeast. Baking powder and baking soda are the primary leavening agents, but steam can also act as a leavening agent, as it does in popovers. The list of breads that fall into this category is a long one and includes many American favorites, such as biscuits, corn breads, muffins, tea breads, spoon breads, pancakes, waffles, and some coffee cakes and doughnuts. The term "quick bread" is sometimes used to mean a loaf bread that is leavened with baking powder or baking soda. It is used interchangeably with tea bread.

Quick breads require very little mixing or kneading and no rising time prior to baking. Bake these breads immediately after they are mixed so that leaveners do not lose their power. Since many quick breads can be made from start to finish in less than one hour, it is understandable why they are a popular choice for home bakers. For quick-batter breads, such as muffins, coffee cakes and tea breads, add the combined liquid ingredients to the combined dry ingredients and stir with a wooden spoon or rubber spatula only until the mixture is evenly moistened. The batter should look lumpy when it goes into the prepared pans. Too much stirring or beating will give the breads a tough texture with lots of holes and tunnels. Muffins and tea breads are completely baked when a wooden toothpick inserted near the center comes out clean. (See Coffee Cake, Corn Bread, Muffin, Pancake and Waffle for additional preparation information.)

For quick-dough breads, such as biscuits and scones, cut the solid fat into the dry ingredients until the mixture resembles coarse crumbs. Add the combined liquid ingredients and stir the mixture just until the dough clings together. These doughs may be kneaded briefly to bring the dough together so that it can be shaped (see Bread, Yeast, for technique). Too much kneading will make the breads mealy and tough. Biscuits and scones are done when their top and bottom crusts are an even golden brown color. Follow specific cooling instructions in each recipe. (See Biscuit and Scone for additional preparation information.)

Store quick breads in plastic bags or wrapped in plastic at room temperature for up to three days. Freeze them in plastic bags or tightly wrapped in heavy-duty foil for up to three months. Reheat frozen breads wrapped in foil in a 300°F oven for 15 to 18 minutes.